Pan-Fried Chicken with Goat’s Cheese and Pear Salad

Nutrition per serving

Calories712 kcal
Protein57.1 g
Carbs56.1 g
Fats29.1 g
Saturated Fat8.9 g
Monounsaturated Fat13.3 g
Polyunsaturated Fat4.1 g
Sugars6.1 g
Fiber14.2 g
Sodium465 mg

Ingredients

New Potatoes
Chicken Breast
Walnuts
Baby Spinach
Goats Cheese
Pear(s)
Olive Oil
Preparations
1. Place the chicken between two pieces of waxed paper or cling film. Use the flat side of a meat mallet, or another heavy implement, like a rolling pin to hammer the breasts flat.

2. Slice potatoes in half lengthways.

3. Remove core from pear and slice into slivers. (Just before serving).

Cooking Instructions
1. Bring a small pot of water to boil. Add the potatoes and cook for about 10 minutes until tender.
Drain and run under cold water for about 30 seconds to cool down.

2. Heat half a tablespoon of olive oil in a frying pan over medium to high heat. Season the chicken with a pinch of salt (optional) and pepper. Add the chicken and cook for about 5 minutes each side. Transfer to a plate and set aside. Slice into strips before serving.

3. Add the walnuts to the same pan and cook for about a minute until golden.

4. To make the salad place the potatoes and the baby spinach into a serving bowl and drizzle over half a teaspoon of olive oil and a pinch of salt (optional) and pepper. Gently toss to coat.

5. Sprinkle the goat cheese over the salad and place the sliced pears and chicken on top.

6. Sprinkle the toasted walnuts on top and serve.